Emulsifiers for puff-pastry margarine

Palsgaard offers a series of emulsifiers particularly well-suited for margarines used in high-fat and fat-reduced puff-pastries and yeast-raised products. They give your margarines greater functionality and plasticity; giving your customers’ puff-pastries better lift, lamination, and mouth-feel.

Take the fast lane from idea to finished product

Stretching five kilos of margarine across 500 square metres places extreme demands on plasticity. Breakage is not an option. Good lift is a must, as is perfect flake structure. Add to this the growing demand for low-fat content, and the challenges look daunting. This is where Palsgaard steps in – and creates value for our customers.

And why we don't sell standard solutions. We work closely with you to clarify all your needs and product aspirations – and then design design individual and successful recipes with you.

Which emulsifier combination is right for you?

Please don’t hesitate to contact us for advice on choosing the emulsifiers best suited for your needs. We've compiled a list of our most used emulsifiers for puff-pastry margarine below, but we offer many more products than what you'll see here.

Putting the puff in your pastry

Danish pastries, croissants and puff pastry typically contain between 16 and 300 layers of plasticized margarine. Everything has to be in a single, homogeneous layer without the margarine breaking, becoming greasy or too elastic, and without breaks or cracks in the dough, while simultaneously allowing controlled expansion during baking.

You need a margarine with sufficient plasticity and a surface dry enough to handle mechanical treatment. And that's where you can rely on Palsgaard.

Even the best emulsifier systems for pastry margarine can’t ensure correct margarine plastification or good baking results. We'll be happy to advise you on the proper processing conditions and fat combinations.

As for all types of margarine, ensuring ideal baking properties requires more than simply developing and combining the right ingredients. Optimizing production processes and conditions are equally important to the quality of your end product – and ultimately to the success of your business.

Emulsifier applications and functionalities in puff-pastry margarines

Emulsifiers do more than add emulsion and product stability. They also affect the crystallization speed and improve plasticity as well as layer separation and lift in laminated doughs.

At Palsgaard we specialize in combining the right types of emulsifiers:

Mono- and diglycerides (E471) lower the interfacial tension in the water-in-oil emulsion, increase the viscosity of the emulsion so that the tendency to phase reversion is reduced, and prevent the agglomeration of the water droplets

Citrem, Citric acid esters of mono and diglycerides of fatty acids (E472c) produce an emulsifier film between the dough layers and give a better layer separation and expansion in the laminated pastry system, and help stabilise the layers during baking process

PGE, Polyglycerol esters (E475) are widely used in the food industry as they combine hydrophilic and lipophilic properties in the same molecule. PGE is used in margarine because of its ability to create air in the emulsion and stabilize it at the same time

Crystal promoters such as Palsgaard® 6111 create a crystal network, giving the oil-absorbing effect that will provide oil absorption for hot climate and summer recipes

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Fat reduction in pastry and croissants

Choosing the right combination of emulsifiers enables you to reduce the fat content in margarine for Danish pastry and croissants from 80 to 50% while still providing a stable, dry and plastic Danish pastry margarine.

During baking this emulsifier combination ensures an expansion and lamination of a 50% fat margarine similar to Danish pastry baked with 80% fat margarine. In fact, our emulsifier systems have been successfully tested in recipes with as little as 35% fat.

Emulsifier overview

Palsgaard® 1311

DESCRIPTION

Palsgaard® 1311 is a mixture of citric acids esters of mono- and diglycerides of vegetable fatty acids and polyglycerol esters of fatty acids in block form. It's especially designed for use in puff-pastry margarine and in low-fat puff-pastry.

KEY FEATURES AND BENEFITS

Imparts a fine and stable water distribution to the margarine

Improves the plasticity of the puff-pastry margarine

Ensures a stable emulsion in the margarine during manufacture as well as when used for baking purposes

ADDITIONAL INFORMATION

Palsgaard® 1304

DESCRIPTION

Palsgaard® 1304 is a mixture of mono- and diglycerides of edible fatty acids and polyglycerol esters thereof in easy-to-apply pellet-form. It's especially designed for use in puff-pastry margarine and related products.

KEY FEATURES AND BENEFITS

Imparts a fine and stable water distribution to the margarine

Improves the plasticity of the puff-pastry margarine

Ensures a stable emulsion in the margarine during manufacture as well as when used for baking purposes

ADDITIONAL INFORMATION

Palsgaard® 1302

DESCRIPTION

Palsgaard® 1302 is a mixture of mono- and diglycerides of edible fatty acids and polyglycerol esters thereof in easy-to-apply pellet-form. It's especially designed for use in puff-pastry margarine and related products.

KEY FEATURES AND BENEFITS

Imparts a fine and stable water distribution to the margarine

Improves the plasticity of the puff-pastry margarine

Ensures a stable emulsion in the margarine during manufacture as well as when used for baking purposes

ADDITIONAL INFORMATION

Palsgaard® 6111

DESCRIPTION

Palsgaard® 6111 is an all-vegetable, trans-free and non-GMO fully-hydrogenated triglyceride with crystallising properties, special oil-absorbing properties, and effect on emulsion stabilization. Palsgaard 6111 is available in powder and pellet form.